Yield: 6 servings
|Fast & Healthy 8/92|
|2 tablespoons||White vinegar|
|2 tablespoons||Reduced sodium soy sauce|
|1 tablespoon||Orange juice|
|4 ounces||Uncooked whole wheat|
|¾ pounds||Beef top round steak,|
|Trimmed of fat, cut in thin|
|Carolyn Shaw 6-95|
|2 teaspoons||Sesame oil|
|¼ teaspoon||Crushed red pepper flakes|
|1 clove||Garlic, minced|
|2 cups||Broccoli florets|
|1 small||Red bell pepper, cut in 1/4"|
|4 cups||Shredded Chinese cabbage|
|⅓ cup||Sliced green onions|
Combine all dressing ingredients, blend well and set aside.
Cook spaghetti to desired doneness. Drain; rinse with cold water.
Meanwhile, spray nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef strips; srit fry 2 minutes. Add broccoli and bell pepper; stirfry 2-3 minutes or until beef is browned and vegetables are crisp-tender.
Combine beef mixture, cooked spaghetti, chinese cabbage and green onions. Pour dressingover; toss lightly. Serve immediately. 6 (1½ cup) servings.
Per serving: 170 calories, 18 g protein, 19 g carbohydrate, 4 g fiber, 4 g fat, 33 mg cholesterol, 280 mg sodium, 470 mg potassium, ½ starch, 2 lean meat and 1 vegetable exchange.
Submitted By CAROLYN SHAW On 08-24-95